Recipe by Vicky Gunkel
"Authentic tasting Italian rice ball recipe. This may be served as an appetizer or side dish. Include a bowl of marinara for dipping."
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uncooked Arborio rice
1 1/2 pounds
onion, finely chopped
shredded mozzarella cheese
grated Romano cheese
oil for frying, or as needed
1 (14 ounce) jar
I have been searching for this recipe for the longest time. My husband's family is from Italy. His aunt makes rice balls for him every time we visit...but I have yet to get the recipe. This one is very close. I changed it quite a bit. I use the "Italian Meatballs" recipe by JoAnn usually the night before I make the rice balls. The next day I divide the leftover meatballs and divide them in 4ths. When I form the rice ball, I put a bit of mozzarella cheese and the 1/4 of the meatball in the center. The meatball is already flavored so I don't need to mess with ground beef prep on this recipe. Sometimes I fry the rice balls but, for the most part, I usually just bake them. They are artery clogging good fried. But baked they are still good without adding even more oil to the mix.
Close to my own recipe I use. I got mine from an Italian website that I translated. I love arancini. I like the earlier review bake them now instead of frying, but the frying makes them more authentic like the ones I tasted in Sicily.
I had never heard of Italian rice balls until i had some in a Brooklyn NY mom and pop restaurant.. they were sooo good!! i will have to try this recipe as soon as i get a chance.. hope its as good as i t hink .. thanks for posting!!
Rice balls were underseasoned... Fried well, but very very bland.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 924
** Calories from Fat: 288
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